Description

A hearty, cozy, and easy-to-make slow cooker turkey chili featuring pumpkin puree for creaminess and dark chocolate for depth. Perfect for busy weeknights and freezer-friendly.

Ingredients

Scale

1.5 pounds ground turkey (93% lean)
1 large yellow onion, diced
4 cloves garlic, minced
1 cup pumpkin puree (not pie filling)
2 cans (28oz each) diced tomatoes (fire-roasted preferred)
2 cups chicken broth (low-sodium)
2 tablespoons chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
½ teaspoon cayenne pepper (optional)
½ teaspoon cinnamon
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper (adjust to taste)
1 can (15oz) black beans, drained and rinsed
1 can (15oz) kidney beans, drained and rinsed
1 cup corn (frozen or canned)
1 square (1 ounce) dark chocolate

Instructions

Heat a large skillet over medium-high heat. Add a splash of olive oil if using lean turkey. Add ground turkey and cook for 5-7 minutes, breaking it up with a wooden spoon, until no longer pink. Drain excess fat if necessary.
Add diced onion to the skillet with the turkey and cook for 2-3 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant. Do not burn the garlic.
Transfer the turkey and onion mixture to a 6-quart slow cooker.
Add pumpkin puree, diced tomatoes (with liquid), chicken broth, black beans, kidney beans, corn, chili powder, smoked paprika, cumin, cayenne, cinnamon, salt, and pepper to the slow cooker.
Stir everything together until the pumpkin is fully incorporated.
Cover and cook on LOW for 6-8 hours (or HIGH for 3-4 hours if in a rush).
Once cooked, stir in the square of dark chocolate until completely dissolved.
Taste and adjust salt and pepper if needed. If too thick, add a splash of broth; if too thin, cook uncovered for 30 minutes.
Serve hot with desired garnishes such as shredded cheese, sour cream, chopped cilantro, or crushed tortilla chips.

Notes

Browning the turkey first adds significant depth of flavor and is highly recommended. Rinsing beans removes excess sodium and starch. The chili tastes better the next day as flavors meld. Dark chocolate adds richness without sweetness. Can be made in an Instant Pot by sautéing meat/onions then pressure cooking on High for 15 minutes with 10-minute natural release.

Prep Time: 18 minutes
Cook Time: 6-8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 6
Sodium: 650
Fat: 12
Carbohydrates: 35
Fiber: 8
Protein: 28

Keywords: crockpot turkey chili, fall recipes, slow cooker dinner, healthy weeknight meals, pumpkin chili, freezer friendly meals, easy chili recipe